1 1/2pack (100 gr)Ritz* or *Tuc cookies, or any salty cookie, chopped, almost ground
For the cream:
1C (240 ml)whipping cream
1 C (225 gr) cream cheese
3tbsp (45 ml)cream
1C (123 gr)confectioners sugar
1tsp (5 ml)vanilla extract to taste
1/4tsp (1.7 gr)salt
To garnish:
Fruit of your choice
Instructions
For the mostachon:
Preheat the oven to 350°F (180º C). Line a round cake pan of about 9.80 inches (25 cm) with parchment paper.
Crush the cookies and nuts in a food processor or by chopping them. They should not be ground but just in small pieces.
Put the egg whites, salt and cream of tartar in a clean and dry bowl and beat them using an electric mixer until slightly fluffy and a little stiff, about 3 to 4 minutes.
Beating non stop, add in little by little the sugar and baking powder and continue to beat for 3 more minutes until you get a shiny sitff meringue that holds itself.
Add in the vanilla, cookies and nuts and fold the mixture using a rubber spatula from the outside in. Do not use the mixer for this, because it will deflate the meringue.
Pour the meringue mixture in the cake pan and bake at 375º F (180º C) for 30 to 40 minutes until it starts to slightly turn golden brown. Take out of the oven, carefully turn out and let it completely cool down.
For the cream:
In a bowl beat the whipping cream until soft peaks form for 2 to 3 minutes.
In a different bowl beat the cream cheese, cream, the confectioners sugar, vanilla extract and salt togetherfor 2 minutes until soft and fluffy.
Add the whipped cream to the cream cheese mixture in three separate additions using a rubber spatula, folding the mixture in circular motions from the outside in. Set this cream aside by putting it in the fridge for as long as needed.
To assemble:
Place the meringue on a big plate where you want to present it.
Carefully spread the cream over the whole meringue. Put on top the fresh fruit of your choice. We use berries.
Refrigerate for 30 minutes before cutting and serving.